Gyelim Hoetjip: Your Ultimate Guide to Wild Flatfish Sashimi in Busan’s Jagalchi Market

Even a little rain couldn’t dampen the spirits for a culinary adventure in Busan! Our destination: the bustling Jagalchi Market. Today, we’re diving into the renowned Gyelim Hoetjip (계림횟집), a restaurant famous for its exceptional value (가성비) and, as I soon discovered, its truly artistic approach to fresh sashimi.

Initially planning to visit another popular spot, we were directed to Gyelim Hoetjip’s annex when the main restaurant was fully booked. And what a fortunate turn of events it was! This place quickly became the most satisfying raw fish experience I’ve ever had.

The Star of the Show: Wild Gajaemi Sashimi (참가자미회)

The moment the wild Gajaemi (flatfish) sashimi arrived, it was clear this wasn’t just any ordinary raw fish. Priced at a reasonable 40,000 KRW for a small portion, the presentation alone was stunning. Each piece was sliced with incredible precision, so thin it was almost translucent, yet firm. The chef’s knife skills were truly artistic, creating a delicate, almost herringbone-like pattern (비쌀 무늬) that enhanced the texture immensely. Unlike places that roughly slice their fish, Gyelim Hoetjip elevates the craft to an art form.

Served over an ice pack, the sashimi maintained its perfect temperature, delivering an incredibly refreshing sensation with every bite. The texture was a delightful dance of “odok-taenggeul” – a unique firm yet chewy and bouncy mouthfeel, almost like eating fresh squid. The fish itself was rich with natural oils and a subtle sweetness reminiscent of flounder, complemented by a fragrant, almost acacia-like aroma. Paired with high-quality sashimi soy sauce and a potent wasabi, it was a flavor explosion that left a lasting impression.

Beyond Sashimi: Mulhoe (물회) and Maeuntang (매운탕) Delights

The Refreshing Mulhoe (Spicy Cold Raw Fish Soup)

Beyond the sashimi, Gyelim Hoetjip also offers a generous and customizable Mulhoe. This vibrant dish arrived brimming with fresh vegetables like lettuce, carrots, and onions, along with the raw fish. What set it apart was the option to create your own flavor profile with a selection of seasonings: gochujang, chogochujang (spicy vinegared gochujang), sugar, and vinegar. The chogochujang was particularly notable – not overly strong, but light, tangy, and with a refreshing, fruity zest that perfectly complemented the fresh ingredients. It transformed what could be a simple dish into a complex and incredibly satisfying experience, especially when mixed with rice.

A Hearty Finish: Maeuntang (Spicy Fish Stew)

To conclude the magnificent meal, the Maeuntang was the perfect choice. This spicy fish stew, served with an abundance of green onions, boasted a delicious doenjang (fermented soybean paste) base. Unlike many redder, spicier versions, Gyelim Hoetjip’s Maeuntang was subtly spiced, allowing the deep, savory notes of the doenjang and the freshness of the green onions to shine through. It was a comforting, flavorful, and incredibly satisfying end to an outstanding meal.

Savoring Busan’s Flavors: Drinks and Side Dishes

No Busan meal is complete without local libations. We enjoyed Cass beer and the local Daesun soju. While a “Kkulju” (honeyed soju-beer mix) was attempted, the real pairing gem was a plum wine called Maesilmaul. Its rich plum aroma and moderate sweetness beautifully complemented the delicate flavors of the wild flatfish sashimi.

The array of complimentary side dishes further enhanced the experience. We were treated to classic Korean banchan like bean sprouts, various kimchi, pickled onions, and unique offerings such as miyeokguk julgi (seaweed stem) and gajaemi jorim (braised flatfish), all adding layers of flavor and texture to the meal.

Why Gyelim Hoetjip is a Must-Visit in Jagalchi Market

Location: Located in the vibrant Jagalchi Market, Busan, South Korea.

My visit to Gyelim Hoetjip was nothing short of spectacular. I arrived expecting good value, but left utterly amazed by the quality, freshness, and artistry. The exquisite knife skills, the unparalleled texture and flavor of the wild Gajaemi sashimi, the perfectly balanced Mulhoe, and the comforting Maeuntang all contributed to an exceptionally satisfying dining experience. Despite the initial rainy weather, this meal alone made the trip to Busan worthwhile.

If you find yourself in Busan’s Jagalchi Market and have a love for fresh, expertly prepared sashimi, Gyelim Hoetjip comes with my highest recommendation. Prepare for a culinary journey that will leave you completely satisfied and eager to return!